We’re Back (craft beer part): The SBB Show’s podcast 21

Welcome to Episode 21 recorded on November 15, 2014. It has been a while since the four of us have started deep into each other’s eyes at the same time. I hope that doesn’t make you uncomfortable.

Jerry is a bit under the weather, Ian’s car might take the ice bucket challenge, Scott is out in the field, and John is doing the weather. We talk how the beer industry is shifting from the “big 3″ to craft beer. That is exciting in itself. John is really excited about kicking up his home brewing, and we all get thirsty. Ian does random stuff, but we are used to that right? John schools us on mead.

Due to internet connectivity concerns out of our control, there are some portions of the video and audio that will freeze or otherwise be distorted. We apologize for the inconvenience, but appreciate your understanding.

Deschutes Brewery – Hop Trip – American Pale Ale – 5.4% ABV – “Part of the Bond Street Series. This Fresh Hop Pale Ale is all about celebrating the hop harvest in the fall. Fresh picked hops have to be added to the brew immediately and in abundance. Roughly 270 pounds of Crystal hops from Doug Weathers’ farm outside Salem, Oregon will be added to the 50 barrel batch in addition to some dry kilned whole flower hops. That adds up to approximately 5.5 pounds of hops per barrel brewed.”

Brew U 47:31 – 1:04:13

Mead 101 – As stated in Wikipedia: “Mead is an alcoholic beverage created by fermenting honey with water, and in adulterated form with various fruits, spices, grains or hops. (Hops act as a preservative and produce a bitter, beer-like flavor.) The alcoholic content of mead may range from about 8% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and it may be dry, semi-sweet, or sweet.”